Easy Oatmeal Rye Rolls
German Bread Rolls (Brötchen) are absolutely amazing. If you’ve ever tried to bake them yourself though, you’ve probably discovered that it is a labor of love. It takes quite a long time to get the dough ready. You’ll see that some recipes require the dough to rest overnight and most require a sourdough starter, among other things.
As a baker at heart, I love the long process. It’s worth every minute for the payoff of the flavor, but as a busy mom, I can relate. I know not everyone has the time for it which is why I love to take a short cut every now and then.
You’re going to love this fast and easy recipe that turns out amazing rolls without sacrificing flavor or consistency. These rolls are super moist and soft inside with a nice crunchy crust on the outside.
Because the dough is fairly moist and sticky, you’ve got to be quick with those hands or else you’ll wind up with it stuck to you. Just add more flour as needed, but be careful not to add too much or your rolls will turn out tough and dry.
Here’s how to do it!
30g rolled oats
60g boiling water
Combine these three ingredients in a small bowl, then cover it up and let it soak for 30 to 60 minutes.
12g dry yeast
350g lukewarm water
450g bread flour
100g rye flour
2 tsp. molasses
4 tbsp. apple cider vinegar
1 ½ cups rolled oats for the topping
While the dough is resting, prepare 2 flat dishes. Put the dry rolled oats in one and line the other one with a paper towel with a little water on it.
Divide the dough into 12 equal pieces and shape them into balls.
Grab the roll on its bottom end and dip the top onto the wet paper towel. Then dip it into the plate of oats.
Put the rolls (oat-coated side up) on a baking sheet lined with parchment paper, cover and let them rest in a warm place for 45 minutes.
Preheat oven to 400 F and bake the rolls for 17 min.
For a good crunchy crust, place a steaming tray on the bottom of your oven and give them a good steam.